Low Carb Focaccia from the Pizza Stone

1. Preheat your oven to 250°C with both lower and upper heat and place the pizza stone on the oven rack. Whisk together eggs, quark (curd cheese), milk, olive oil, and salt. In a separate bowl, combine walnut flour, almond flour, psyllium husk, guar gum, and baking powder.

2. Add the flours to the wet ingredients and stir with a spoon until a sticky dough has formed. Then let it rest for 5-10 minutes.

3. Lay out parchment paper on the work surface, sprinkle with potato fibers, and place the dough on it. Also, spread some potato fibers on the dough and then cover it with another piece of parchment paper. Use a rolling pin to roll out the low-carb focaccia dough to about 1 cm thickness. Then remove the top parchment paper.

4. Roll the edges of the dough inwards about 3 cm. Then distribute the olives, thyme, and some coarse salt on the dough (avoiding the edges) and drizzle everything with some olive oil. Carefully slide the dough onto a pizza peel and from there directly onto the hot pizza stone in the oven.

TIP: If you don’t have a pizza stone, I recommend preheating a baking sheet and baking the low-carb focaccia on it, along with the parchment paper.

5. Bake the low-carb focaccia for about 15-20 minutes (depending on the oven and the pizza stone) at 230°C with both lower and upper heat.

6. After baking, remove the low-carb focaccia from the oven and garnish it with a bit more olive oil before serving.

© Lisa Shelton www.kochmitherz.com

1 Focaccia – suitable for 1 round pizza stone

For the low carb dough:

• 2 eggs (L)
• 60 g low-fat quark
• 40 ml olive oil
• 160 ml milk
• 40 g walnut flour, de-oiled
• 70 g almond flour, de-oiled
• 10 g psyllium husks, ground
• 1 tsp guar gum
• 1 tsp cream of tartar baking powder
• 1 tsp salt, fine
• some potato fiber

For the topping:

• 1 tsp thyme
• 10 olives
• 1 tsp salt, coarse
• 1-2 tbsp olive oil